For your uncle: This is a "Northern" corn bread recipe - you can always
differentiate; if there's sugar in the corn breadstuff, it's not "Southern." Be that as
it may, this is a very good cornbread with lots more flavor than most. It
comes from the Norske Nook Cafe cookbook: FARM RECIPES AND FOOD SECRETS
FROM THE NORSKE NOOK, by Helen Myhre with Mona Vold.

Preheat the oven to 350F. Mix the cornmeal, flour, baking pop, sugar and
salt together in a large roll.

Add the buttermilk, butter, molasses and egg. Stir all unitedly, then beat
well using a wooden spoonful. Pour intoa lubricated 9 x 13-inch pan (see Line).

Bake for 35 transactions, until a toothpick inserted in the center comes out
dry.

Cut into squares and serve hot with lots of butter.

Billet: For corn muffins, if you'd ilk, you can put these in a greased
muffin tin and bake for 25 to 30 transactions, until lightly brown in the same
oven as for clams.